| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta, Pumpkin |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 1 1/2 |
c |
Dry sherry |
| 1 1/2 |
c |
Chicken broth; regular strength |
| 1 |
c |
Whipping cream |
|
|
Pumpkin Ravioli–; see recipe |
|
pn |
Freshly grate |
INSTRUCTIONS
^ In a skillet, combine butter, onion and garlic; stir often over
medium-high heat until garlic is limp (about 5 mins). ^ Add sherry and
broth. Boil on high heat, uncovered until reduced to 2 cups (about 8 mins).
^ Remove from heat and add cream; set aside. ^ Meanwhile, cook ravioli as
directed. Reheat the sherry - sauce to a gentle simmer when ravioli are
about 3/4's done. To serve: use strainer or slotted spoon to drain and
transfer ravioli to plates. Ladle with sauce. Dust with nutmeg. Serve
immediately. [mcRecipe 22 Sep 96 patH]
Recipe By : Sunset November 1989
Posted to MC-Recipe Digest V1 #223
Date: Sun, 22 Sep 1996 08:44:22 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : "Serves 6 to 8" that's 12 or 9 pillows per serving.
A Message from our Provider:
“Christ gives Life!”